I used basic domestic oven just a while ago, but now getting back to Pronto.

Nope...I seemed to have missed that thread. Everything is now coming into Crystal Blue Persuasion...

My Lil Deni is oh so similar to your get up and picking up where that thread left off at( your asking sub if you should pull the bottom heater and install it in the lid)...yes! I believe that is the only way to get one of these to act right and my last question to sub(on a different thread obviously) was where I can by a second heating element for me to install in the lid. Mine does not have the lower element to scavenge.These ovens use firebrick for their hearth material and that is why the bottom burns at temps over around 800 degrees.Thanks for bringing me up to speed on your counter top oven Morgan....now I know what we deal'in with bro.

Just made first pie out of the new flours i ordered. Toppings ham, tuna, pepperoni and pineapple. I really think that the dough i made before was better than this one, this isn't even browning so nicely. Have to test tomorrow again, i allways make a patch of 4 balls.

scott123

Morgan, I'm pretty sure all your flours are unmalted. Unless you want to start looking for diastatic malt powder (are there any homebrewers in Finland?), you won't get good browning/good texture unless you ferment the dough for at least 3 days, with an appropriate level of yeast for the dough to only double before baking.

Out of the flours you've used, what's the highest protein level 00 flour? While I was discouraging you from using the 00 flour earlier, considering what you have at your disposal, I think pizzeria 00 is the best you can get- as long as it's high enough protein. It's definitely better than hiivaleipäjauho or type 0, which are both too coarsely milled for our purposes.

Morgan, I'm pretty sure all your flours are unmalted. Unless you want to start looking for diastatic malt powder (are there any homebrewers in Finland?), you won't get good browning/good texture unless you ferment the dough for at least 3 days, with an appropriate level of yeast for the dough to only double before baking.

Out of the flours you've used, what's the highest protein level 00 flour? While I was discouraging you from using the 00 flour earlier, considering what you have at your disposal, I think pizzeria 00 is the best you can get- as long as it's high enough protein. It's definitely better than hiivaleipäjauho or type 0, which are both too coarsely milled for our purposes.

There might be some smaller brewing companies and hobbiest for sure. This new "pizza flour 0" from the last patch has 11.5gr protein, Dallari farina 00 which i also have has 10.2gr protein per 100gr.

Scott, where should i go from here ? I send email to Italy about the Antico Molino Caputo, but did not get any response yet.

Does it have to be malt powder ? I found Barley Malt Extract, but not sure will i found powder. If this extract is OK i will go and get it as fast i can!

Barley Malt Extract 400g

mallasuute Barley malt extract is made of Finnish barley. This is a product with a sweet and mild taste, a golden brown colour and a syrup-like texture.

You can both eat it as such and use it in baking in order to get better flavour and volume and appetizing crust. The dosage in dough is usually 0,5- 1 dl per 1 liter liquid.

If you need a stomach friendly constipation help you can try malt extract.

It is suitable for children as well. The dosage for adults is 1 tablespoonful of malt extract 3-4 times per day, for children 1 teaspoonful of malt extract 3-4 times per day and for babies 1 teaspoonful of malt extract twice a day added into breast milk or baby formula. The prepared mixture is to be used immediately. Barley malt extract 400g is available in the Finnish pharmacies.

scott123

Unmalted flour has a tendency to make for tough crusts, because it lacks the tenderizing aspects of the enzymes from the malt.

I don't think the malt you have listed will work. There's two kinds of malt, diastatic and non diastatic. Non diastatic malt is just another form of sugar. The diastatic malt is what helps break down the compounds in the dough, which in turn, gives you better browning and a better texture with longer bakes.

Unless you can confirm this malt is diastatic/has enzyme activity, I would look elsewhere. Like I said, home brewing stores might carry it.

Otherwise, you should think about developing a 4 day dough, with perhaps more oil.

Unmalted flour has a tendency to make for tough crusts, because it lacks the tenderizing aspects of the enzymes from the malt.

I don't think the malt you have listed will work. There's two kinds of malt, diastatic and non diastatic. Non diastatic malt is just another form of sugar. The diastatic malt is what helps break down the compounds in the dough, which in turn, gives you better browning and a better texture with longer bakes.

Unless you can confirm this malt is diastatic/has enzyme activity, I would look elsewhere. Like I said, home brewing stores might carry it.

Otherwise, you should think about developing a 4 day dough, with perhaps more oil.

There is a spec sheet of the extract and it says it will produce better crisp, fluffy and flavor. I will try this extract, theres nothing to lose

What kind of formula should i use for 4 day dough ? I guess it has very small amount of yeast, but how small ?

scott123

Morgan, you're right, it can't hurt to try. Until you know otherwise, I would treat your malt like sugar and use 1% of it, while omitting the sugar.

Yeast quantities aren't proportional to fermentation time. Unfortunately, you can't halve the yeast when you double the fermentation time. It's not that simple. I also have no idea how your flour ferments. If I had to take a stab, I might start with .2%, but I'd try to be as flexible as possible and be ready to bake up the pizza any time on day 3 and 4. Also, if, on day 4, the dough is especially sluggish and hasn't risen much, take it out of the fridge earlier than you normally do.

Start getting into the habit of using clear containers for proofing the dough and take photos of the underside of the container each day. With your unmalted flour, I think you want to take the dough as far as this (which is pretty far):

Morgan, you're right, it can't hurt to try. Until you know otherwise, I would treat your malt like sugar and use 1% of it, while omitting the sugar.

Yeast quantities aren't proportional to fermentation time. Unfortunately, you can't halve the yeast when you double the fermentation time. It's not that simple. I also have no idea how your flour ferments. If I had to take a stab, I might start with .2%, but I'd try to be as flexible as possible and be ready to bake up the pizza any time on day 3 and 4. Also, if, on day 4, the dough is especially sluggish and hasn't risen much, take it out of the fridge earlier than you normally do.

Start getting into the habit of using clear containers for proofing the dough and take photos of the underside of the container each day. With your unmalted flour, I think you want to take the dough as far as this (which is pretty far):

Made one pie from the better rising patch while ago. Dough fermented around 72h in fridge and 3-4h room temp. I think i might get better browning using conventional oven or maybe its just the dough. This pie took 5 minutes on Pronto, stonetemp around 380c when launched.

Wow, that first pic of Scotts recipe dough looks really good Morgan. And the rest of the photos shows awesome improvement.So how did you like it? Has the other dough become more active? Is that shredded pork there I see?Nice looking pizza!

Wow, that first pic of Scotts recipe dough looks really good Morgan. And the rest of the photos shows awesome improvement.So how did you like it? Has the other dough become more active? Is that shredded pork there I see?Nice looking pizza!

Dough felt good and it was easy to stretch, lots of air on the dough. I like it, but I'm offcourse looking to get better result. I think the oven is the weakest link since its not producing enough heat on the top. I bake the other half of this same patch tomorrow with conventional oven with broiler then again we know more.

The other patch is improving slowly. No shredded pork in this pie, it is tuna Bob

This was the last pie from the long fermented patch. This dough fermented like 5 days in fridge and 4h room temp.Launched 400c stone temp.

Baked couple pies in the conventional oven yesterday from the same patch, but this countertop oven is better for sure. Biggest difference is on the bottom.There just isn't enough heat on my conventional oven.

Baked two pies today. Dough was pretty good after 24h fridge + 8h room temp. Definitely best 00 flour what i have used, before this molino pizza flour i have only used 00 flour what is made for pastry etc. I think that i wont get much more better result with this countertop oven without modding it, there just isn't enough heat on the top. I cant say for sure, but i think my pies could really benefit from wfo.

Sorry for the poor quality of the pictures, taken with cellphone since i left my camera to the car...

Very tasty looking there Morgan. Are you rotating your pie any during the bake?Bob

I try to rotate one time, but sometimes i don't do it. You can definitely see the burn marks where the broiler is on the oven.Baking time for that pie was 4 minutes and you can see that its allmost impossible to bake more since the bottom is well cooked.

It could be worst if neither wouldn't bake right, now at least the bottom is good What kind of result do you Bob get with that same style countertop oven ? Do you have any thread or pics here in pizzamaking ?

I try to rotate one time, but sometimes i don't do it. You can definitely see the burn marks where the broiler is on the oven.Baking time for that pie was 4 minutes and you can see that its allmost impossible to bake more since the bottom is well cooked.

It could be worst if neither wouldn't bake right, now at least the bottom is good What kind of result do you Bob get with that same style countertop oven ? Do you have any thread or pics here in pizzamaking ?

I was recently playing around with mine on a thread but I don't think I have any pics up Morgan. Suffice it to say that I commented that I was not going any further untill I'm able to install a second top heating element.....and so far I can't find one.

I was recently playing around with mine on a thread but I don't think I have any pics up Morgan. Suffice it to say that I commented that I was not going any further untill I'm able to install a second top heating element.....and so far I can't find one.

Bob

I might find you a heating element same as this on the picture, but not sure would it be beneficial $ deal for you. I could sen it to you, but like i say it wouldcost you somewhere around atleast 40$ including shipping or maybe even more.